1 1/2 cups vegetable oil
1 cup brown sugar
1 egg
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup peanut butter
1 cup white sugar
1 cup semisweet chocolate chips
1 (8 ounce) can chopped pecans
1 (4 ounce) can peanuts, drained
2 1/2 cups rolled oats
1 tablespoon rice vinegar
3/4 cup peanut butter
Heat oven to 350 degrees F. Grease cookie sheet.
In a large bowl, cream together the vegetable oil, brown sugar and egg until smooth. Stir in the flour, baking powder, baking soda and salt. Beat in the peanut butter and white sugar. Combine the cereal, peanut butter, 1 cup sugar and chocolate chips. Mix thoroughly, then pour into prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheet to cool on wire racks. Chill for several hours or overnight before removing from cookie sheet. Refrigerate for at least 2 hours before removing from cookie sheet. Lightly spray with nonstick spray, place in refrigerator or freeze for 2 hours.
To make the rhubarb filling: Beat the 1/2 cup rhubarb and 1/2 cup white sugar into the peanut butter mixture until smooth.
While the peanut butter mixture is heating, beat the 1 cup flour in the 1/2 cup margarine, gradually adding the 1/2 cup rhubarb and 1/2 cup white sugar until well blended. Mix in the chocolate chips and pecans. Beat the egg mixture into the peanut butter mixture, mixing well. Beat the white sugar mixture into the flour mixture.
Spread evenly on one portion of cookie sheet. Place cookie about 1 inch from the edge to form a ring around the edge of the cookie sheet. Top with rhubarb and peanut butter mixture. Place chocolate chips on top. Drop the oats about 1 tablespoon at a time onto the cookie sheet. Cover tightly with plastic wrap and refrigerate overnight.
When the cookie sheet is done, place the rhubarb filling over the filling and spread the remaining filling over the rhubarb layers. Cover tightly with plastic wrap and refrigerate overnight. Drain excess fluid at the end of the night.
Preheat oven to 375 degrees F (190 degrees C). Remove plastic wrap and refrigerate overnight. Spread filling over peanut butter doll and top with chocolate chips.
Bake for 25 minutes in the preheated oven, or until edges are golden brown. Remove plastic wrap immediately after removing from cookie sheet. Cool completely on wire rack. Cool completely before cutting into 1 inch squares.